A Scottish Tradition
This week marked the birthday of of Scotland’s national bard: Robert Burns. Russ and Deb had reserved a table at the Scottish Arms for the traditional January 25 celebration.
“Would you like to go?” they asked. “There’ll be bagpipes, kilts, poetry, and the highlight of the evening, presenting of the haggis.”
“Count me in!” I said quickly. “It’s only fitting that one of Scotch descent should eat haggis at least once a year.” (In the spirit of full disclosure my maternal grandmother was of the Armstrong clan.)
Ah, the sweet, hypnotic drone of a set o’pipes, waifing through the glen—or a Central West End pub.
The authentic pub located at 6 Sarah Street is owned by an honest-to-goodness Scotsman, Alister “Ally” Nisbet, who hails from Aberdeen. He opened the place in 2005, which means it’s not all that historic by European standards. Even so, there’s a feeling you’re in a quaint, highland pub of yesteryear.
A Taste of the Ol’ Sod
I checked the Internet to see what to expect on the menu. Of course, there was the essential haggis (more on that delicacy later), neeps (turnips), tatters, and shepherd’s pie, Sottish eggs, and fish and chips. In keeping with tradition, all is washed down with a wee dram of an ancient Scottish beverage.
Robert Burns
Robbie, We Hardly Knew Ye
You may remember Robbie Burns as the writer of the verse we sing at New Years: Auld Lang Syne. The title translates: “Let’s drink to days gone by.”
The celebrated poet died at 37, but not before penning more than 550 verses and songs, including A Red, Red Rose and an Address to a Haggis.
Everything You Ever Wanted to Know about Haggis, but Were Afraid to Ask . . .
Haggis, turnips and taters
About now you’re turning up your nose at Scotland’s national dish. That’s just a heap of sheep organs (liver, heart, and lungs) mixed with oats, onions, and spices. In the good ol’ days, haggis was cooked in a sheep’s stomach, but more modern versions go with a sausage casing. If this creeps you out, you might want to check the contents of the next cheap sausage you buy.
This evening the platted haggis was paraded around the dining room led by a bagpiper. Owner Ally Nesbit, read a few Burn’s poems, including Address to a Haggis. Diners joined in the handclapping as the bagpiper closed with more tunes.
More on the Menu
Fish and Chips a traditional pub meal in the British Isles. The Atlantic haddock is ale battered and flash fried and comes with sautéed peas, house fries, and lemon caper sauce.
Scottish Egg wrapped in ground sausage, breaded and baked. Served with honey-mustard sauce.
Shepherd’s Pie made with red wine, holler lamb, root vegetables, whipped potatoes, cheddar and aged parmesan.
The Prime Rib 8 oz. burger with lettuce, tomato, onion and cheese and house chips. Now that’s a burger!!
Warm apple cobbler with salted caramel ice cream
The Scottish Arms. 8 South Sarah, Central West End. Lunch. Mon-Fri 11a-3p. Happy Hour: Mon 3p-6p, 9p-12a; Tues-Fri 3p-6p; Sun 9p-12a.
